Serves 6
Ingredients
2 large sweet potatoes, peeled and cut into thin wedges
1 butternut squash, peeled, seeds removed and cut into thin wedges
3 tbsp olive oil
Pinch of salt
1 ½ cups Mandolé Orchard Unsweetened Almond Milk
300g ricotta
1 tsp nutmeg
Method
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Preheat oven to 200°C.
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In a large roasting tray combine the sweet potato, butternut squash, olive oil and salt.
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Roast in the oven for 20 – 30 minutes or until slightly golden and the centre is looking a little soft. Remove from the oven and transfer the sweet potato and butternut squash to a greased casserole dish.
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In a blender, mix together the almond milk, ricotta and nutmeg. Pour the mix over the potato and pumpkin and roast for a further 10 – 15 minutes or until golden edges form on the top.
- Serve up and watch the compliments start rolling in.
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Enjoy!
Tootie x
